Friday, September 26, 2008

arrabiata sauce

This sauce came out a lot better than our last attempt at making sauce with the cherry tomatoes.

2 pints cherry tomatoes, sliced length-wise
1 Tbsp extra virgin olive oil
3 cloves of garlic, chopped
3 Tbsp red pepper flakes
2 Tbsp fresh basil, roughly chopped or torn
2 Tbsp 2x concentrated Tomato Paste
salt and pepper to taste

Heat olive oil in a sauce pan on medium heat. Add garlic and saute for 2 minutes, not letting the garlic brown. Add tomatoes, tomato paste, and red pepper flakes. Cover and simmer on medium/low for about 20 minutes, stirring every few minutes or so. When the tomatoes have broken down, a sauce forms. Turn off the heat, and the basil, season with salt and pepper.

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